Potato Gratin with Beer Cheese Sauce
Potato Gratin with Beer Cheese Sauce will knock your socks off! The delicious flavor of this hot potato side dish is so cheesy and comforting that you may decide to fill your plate with this alone.
Servings: 10 servings
Calories: 628kcal
Equipment
- chef's knife optional
- nakiri knife optional
- mandolin optional
- pastry brush optional (for oiling the dish)
- box grater optional (for shredding cheese)
- food processor optional (for shredding cheese)
- garlic press optional
- kitchen timer optional
- parchment paper optional (for covering the potatoes before baking)
Ingredients
- 12 ounces beer your favorite variety
- 1 tablespoon fresh thyme leaves minced
- 2 small bay leaves
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 large egg
- 5 cloves garlic minced, or to taste
- 3 pounds Yukon gold potatoes scrubbed and thinly sliced
- 1 large onions thinly sliced
- 1½ teaspoon salt divided
- 1 teaspoon freshly cracked black pepper
- 2½ cups shredded Gruyere cheese
- 2½ cups shredded smoked Gouda cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil to brush on the bottom and up the sides of the baking dish
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare a 13 x 9 baking dish by liberally brushing the olive on the bottom and up the sides of the pan. Set aside.
- In a small saucepan over medium heat, bring the beer, thyme leaves, and bay leaves to a simmer.
- Reduce the heat to medium-low and continue to simmer. Meanwhile, in a small bowl, whisk together the heavy cream, flour, egg, and garlic.Stir the cream mixture into the beer mixture and allow the sauce to simmer and thicken, stirring occasionally.Continue to simmer, stirring occasionally so it doesn't burn or scorch. After approximately 15 minutes turn the heat off under the saucepan, discard the bay leaves, and allow the sauce to cool slightly while layering the ingredients into the baking dish.
- Start the layering process by overlapping half of the potato slices to evenly cover the entire bottom of the dish.
- Sprinkle the first potato layer with half the salt and pepper.
- Layer the sliced onions evenly over the seasoned potatoes.
- Pour ½ of the beer mixture over the first layer of potatoes and onions, shaking the dish lightly to evenly coat the contents of the dish with the sauce.
- Layer ½ of the combined shredded cheeses on top of the potatoes and onion layer. Repeat with the remaining layer of potatoes, salt, pepper, shredded cheeses and end with an even layer of grated Parmesan cheese on top.
- -Cover and bake in a preheated (425 degree) oven for 40 minutes.
- Remove the potatoes from the oven, uncover, reduce the oven heat to 350 degrees F ((175 degrees C), and continue baking for an additional 40 minutes, or until the cheese is browned and bubbly and the potatoes are fork tender.
- Remove the potatoes from the oven and allow them to cool for at least 20 minutes before serving. Garnish with additional fresh thyme sprigs, if desired.
Notes
May be made in advance of baking. Store the assembled, unbaked potato gratin covered in the refrigerator for up to 24 hours before baking.
Once chilled, allow the potatoes to sit at room temperature for at least 45 minutes before baking and then follow the baking instructions as stated in the recipe.
Store any cooked leftovers in an airtight container in the refrigerator for up to 7 days.
This recipe is not recommended for freezing due to the possible consistency change of the cream sauce upon thawing.
Nutrition
Serving: 1serving | Calories: 628kcal | Carbohydrates: 33g | Protein: 32g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Cholesterol: 158mg | Sodium: 1270mg | Potassium: 782mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 30mg | Calcium: 886mg | Iron: 2mg
